Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.
about
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzate.An assessment of factors characterising the microbiology of Grana Trentino cheese, a Grana-type cheese
P2860
Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
Fluorescence microscopy for st ...... isms in natural whey starters.
@en
Fluorescence microscopy for st ...... isms in natural whey starters.
@nl
type
label
Fluorescence microscopy for st ...... isms in natural whey starters.
@en
Fluorescence microscopy for st ...... isms in natural whey starters.
@nl
prefLabel
Fluorescence microscopy for st ...... isms in natural whey starters.
@en
Fluorescence microscopy for st ...... isms in natural whey starters.
@nl
P2093
P2860
P1476
Fluorescence microscopy for st ...... nisms in natural whey starters
@en
P2093
P2860
P304
P356
10.1111/J.1472-765X.2006.01859.X
P577
2006-04-01T00:00:00Z